Alu wadi with matar stuffing

You can literally stuff any vegetable here, I experimented with green peas because I had to make a large batch for Ganesh Chaturthi this time. I set aside one batch of leaves to be stuffed with this special vegetable stuffing. I personally loved what I made so next morning me and my cook played with other combinations – grated carrots, radish etc. My boy does not fancy sour food which should be a passing fad considering he is struggling with the losses of his milk teeth for now….But for his sake, I did adjust the sourness but I feel it is the taste to camouflage the vegetables even for bigger boys – try sneaking in some bitter gourd in this…if you care to go extra mile…

Coming back to the recipe for my penultimate recipe for cooking carnival theme this week.Ingredients4 large fresh leaves of Colacacia 1 cup chickpea flour/ besan2 tbsp crushed boiled green peas1 tbsp tamarind pulp1 tbsp jaggery1 tspn ginger garlic paste1 tspn green chilli paste1 tspn red chilli powder1 tspn turmeric powder1 tspn garam masala1 tspn coriander cumin powdersalt to tasteOil to brush the leaves and deep fryMethod1) In bowl, mix the tamarind pulp with grated jaggery. 2) Add the ginger garlic paste, chilli paste, red chilli powder, salt, turmeric, coriander cumin, garam masala and salt and mix well.3) Add the green peas and mash it in . Add the flour and mix well , add water as needed to make a thick paste4) Wash the colacacia leaves well. Now using a rolling pin, flatten the stems on the leaf’s surface. Cut of the stems from the base of the leaves5) Now brush the leaves with oil, apply the paste. Place another leaf on top, preferably flipping over the tapering side on the broader side of the base leaf. Apply paste and repeat with 2 more leaves on top6) Now fold in the lose ends and roll over the leaves to form a pin wheel. Tie with twines or thread if not able to hold the shape7) Now steam these bundles for 8-10 min.8) Let it cool down. Cut into 1/2 inch thick pin wheels.9) Deep fry or shallow fry as per choice or temper it.